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Woodsmoke

Smoked haddock pate

I mostly make this using Arbroath Smokies (hot-smoked haddock), but I'd cold-smoked some haddock fillets last week & thought I'd gve it a go using them instead....................

I first poached them in milk, bay leaves & peppercorns. Just place the fillets skin-side down & add enough milk to barely cover them. Bring it to a simmer, & then immediately take it off the heat & let the fish cook through in the hot liquid. 10 minutes is more than enough to cook them through beautifully  

Remove the skin & flake the fillets



While the fish is cooling, mix two tubs of soft cheese with a handful of chopped chives, a few finely-chopped capers, & a sprinkling of pepper. I dry-fry some smoked paprika to go in mine too...........you only need a teaspoonfull, but you can leave it out if you like. Makes all the difference though!

Give this mixture a good stirring



Then add the cooled fish & mix well



Pile it into whatever containers you feel like...........



Then make some toast!  

debbie

that looks scrummy.  We will be firing up our smoker at the end of the week - I have some hams in doing
kaz

It looks so simple as well.
Definitely one for us to try.
Woodsmoke

A tip is to go really easy with the paprika! I accidentally overdid it the first time I made this & it didn't half give it a kick!    I quite liked the heat, but you could leave the paprika out altogether if you wanted to  
MrsWW

Should imagine it'd be nice with smoked sweet paprika too  
bodger

Mmmmmmmmmhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!!!!!!!!!!
Brilliant

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